The colour is light straw – yellow tending to pale green. Its crystal clarity is laced with a persistent perlage of fine bubbles. The bouquet, although persistent and intensely fruity, is extremely delicate which brings mature golden apples and acacia flowers readily to mind. It is gently sweet and fresh on the palate and pleasantly light in alcohol, extremely smooth and well-balanced with long and fruity finish. With its great versatility, Giall’Oro can be enjoyed equally well as an aperitif or to enhance the close of a meal. Indeed, this is a wine that can brighten up any hour of the day.
Glera (traditionally called Prosecco), with small quantities of Verdiso and Perera.
Within the delimited D.O.C.G. production zone, on the hills of the first Dolomitic ridges in the northern part of the Province of Treviso.
The second part of September.
White vinification, that is to say without the skins, at a controlled temperature of 18°C (68°F).
Taking on of the Sparkle
Through slow refermentation in large sealed tanks at 12-14°C (approx. 54-57°F).
Pressure behind the cork
5-7°C (approx. 41-45°F), uncorking the bottle just before serving.
About 15 gr/Ltr
Valdobbiadene Prosecco Superiore D.O.C.G. Area
The Valdobbiadene grape is grown in the northern part of the Marca Trevigiana in a zone extending from Colle Umberto to Valdobbiadene, the ancient zone of Valduplavensis, “...where the vine blossoms eternally...” (St.Venantius Fortunatus 535-603 AD).
Valdobbiadene is indisputably the most interesting vine-growing area in terms of quality and
indeed its vineyards have always produced the most prestigious and fragrant Prosecco Superiore.
“Vitis etiam provectioris aetatis facit uvas meliores et melius vinum, sed facit uvas pauciores proportione suae quantitatis quam juvenis”.
Alberto Magno (1193-1280)